This easy, creamy mushroom soup recipe will have you falling in love with this classic savory soup all over again (and ditching the canned stuff for good).
While this soup simmers, make a side dish from the list of recommendations, and have dinner ready in 40 minutes or less. Shortcut tips are included!
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I have never gone gaga over mushroom soup. My head chef in culinary school adored anything with mushrooms, especially mushroom soup, but I never saw what all the fuss was about.
All that came to a halt a few months ago when I had lunch at a friend's house and she served a creamy mushroom soup. To be honest, she ran the menu by a couple of us in advance, and I said something like "great!". I always think it's great when someone makes lunch for me.
And my friend is a great cook, and I figured if I was going to eat mushroom soup, I'd rather it be hers.
Fast forward to the end of lunch. I knew I HAD to get the recipe. I loved everything about it.
As it turns out, it's one by Deborah Madison. Yes, The Deborah Madison. I've made it now 3 or 4 times since that lunch, and never tire of it. And even though it's not a complicated soup to make, I've simplified it a bit further over the past couple months.
And before moving on with details on this soup, if you love creamy vegetable soups like I do, you might like my cream of asparagus soup or broccoli cheddar soup. They're staples in my kitchen all year round. And any soup that purées the veggies is always a win for me, like this sweet potato and carrot soup. The sweet potato makes it soooooo silky.
And if you're looking for more recipes that are perfect for cold winter months, check out my What to Cook in January and What to Cook in February posts.
Ways to Simplify This Mushroom Soup
- Purchase pre-sliced white button or cremini mushrooms.
- Use one of those powerful blenders so you can purée the soup all in one batch.
- Eliminate the cream for a robust savory soup full of a mushroom flavor.
Non-Dairy Options to the Cream
If you follow a dairy-free diet, here are some options for replacing the cream.
- Substitute 2 - 4 tablespoons of coconut milk, full fat.
- Purée ¼ cup cooked rice into the soup. I have not tried this, but suggest that a creamier rice, such as risotto, would work best.
- Eliminate the cream completely.
Sides to Serve with Mushroom Soup
A soup and salad (such as this Kale Salad) always works for lunch. But if you're serving this for dinner, you may want something a little heavier.
Mac 'n Cheese - either this Impossible Pie version, mini Mac 'n Cheese Bites, or a Cauliflower Mac 'n Cheese.
Crispy Black Bean Burger or Beyond Beef Burger
Spicy Sweet Potato Fries or these Spiralized Shoestring Garlic Truffle Fries
This roasted mushroom salad with roasted cauliflower and tomatoes is served warm with a roasted mushroom vinaigrette.
Best Kitchen Tools For This Recipe
I can never over-emphasize the importance of have a good, sturdy, heavy-bottomed pot. My favorite is Le Creuset, and yes completely worth the money. Your grandchildren will use it someday.
A great quality chef's knife. You'll be surprised at all the ways you use it.
Powerful blender. It's a huge convenience to be able to purée the soup all in one batch.
Want to Save This Recipe?
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Easy Mushroom Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, sliced
- 1 ½ teaspoons kosher salt
- 2 garlic cloves coarsely chopped
- 2 tablespoons chopped fresh parsley
- 1 pound sliced mushrooms
- 4 cups water
- 1 ½ tablespoon Better Than Bouillon Mushroom Base
- 2 slices white bread crusts removed
- 2 teaspoons balsamic vinegar
- ½ teaspoon freshly ground black pepper
- ¼ cup light cream, optional
Garnish Options
- Sliced scallions
- Coarsely chopped fresh parsley
- Sautéed mushrooms
- Chopped apple
Instructions
- Melt the butter in a heavy bottomed pot, and add the sliced onions and salt. Cook until the onion begins to soften.
- Add the garlic and parsley. Sauté another couple of minutes until fragrant. Add the mushrooms and toss to coat. Sauté another 2 - 3 minutes.
- Add the water and bouillion paste. Tear the bread into large pieces, and add them to the soup. Simmer for 20 minutes.
- Pour the soup into a blender and purée to the level of smoothness you prefer. Pour it back into the heavy-bottomed pot. Stir in the balsamic vinegar and black pepper.
- Stir in the cream (if using).
- Serve warm, garnished with your preference of condiments.
Notes
Non-Dairy Options to the Cream
- Substitute 2 - 4 tablespoons of coconut milk, full fat.
- Purée ¼ cup cooked rice into the soup. I have not tried this, but suggest that a creamier rice, such as risotto, would work best.
- Eliminate the cream.
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